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Raspberry Pie with Oat Crust

Sugar free dessert

 Crust:
 3/4 cup all-purpose flour
 1/2 cup quick-cooking oats
 1/2 tsp. salt
 1/4 cup canola oil
 3 to 4 Tbsp. cold water
 
 Filling:
 2 c. water (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
 1 package (.3 ounce) sugar-free raspberry gelatin
 4 c. fresh raspberries
1

In a food processor, combine the flour, oats, and salt.

2

While processing, slowly drizzle in oil.

3

Gradually add water until a ball forms.

4

Roll out dough between two sheets of waxed paper.

5

Remove top sheet of waxed paper; invert dough onto a 9-inch pie plate.

6

Remove remaining waxed paper.

7

Trim, seal and flute edges.

8

Prick bottom of crust with a fork in several different places.

9

Bake at 400° for 10-12 minutes or until golden brown.

10

Cool completely on a wire rack.

11

Filling:

12

In a saucepan, heat water over medium heat.

13

Whisk in pudding mix.

14

Cook and stir for 5 minutes or until thickened and bubbly.

15

Whisk in gelatin until completely dissolved.

16

Remove from the heat; cool slightly.

17

Fold in raspberries.

18

Spoon into crust.

19

Chill for at least 3 hours or overnight.

20

Refrigerate leftovers. Yield: 8 servings.